dinner

Chicken Tamale Pie

Name: Chicken Tamale Pie
Yield: 6 servings
Ingredients: Line large or individual baking dishes with cooked corn meal.; Lay in slices of cooked chicken.; Mix stewed fresh or canned tomatoes with fresh or canned corn,; season highly with minced onion, chile peppers, salt and pepper; Cover with corn meal mush.; Sprinkle with minced bacon or grated cheese.

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 150. The excerpt below is the record exactly as published.

CHICKEN TAMALE PIE Line large or individual baking dishes with cooked corn meal. Lay in slices of cooked chicken. Mix stewed fresh or canned tomatoes with fresh or canned corn, season highly with minced onion, chile peppers, salt and pepper and pour over chicken. Cover with corn meal mush. Sprinkle with minced bacon or grated cheese.

Cook this with the app: pantry check, scaling, and the assistant.